Courgette Lasagna
Serves 1
Directions
- 1Thinly slice the courgettes using a mandolin or a knife.
- 2Cook the thinly sliced courgettes with lots of olive oil and garlic until they are soft but not mushy.
- 3Melt butter for the béchamel sauce.
- 4Add flour to the melted butter and cook until it smells biscuity.
- 5Gradually add milk to the butter and flour mixture, whisking continuously.
- 6Season the béchamel with salt, lots of pepper, bay leaves, and nutmeg.
- 7Add a handful of lemon zest and cook the béchamel until it has thickened.
- 8Finish the béchamel with a big squeeze of lemon for a zingy flavor.
- 9Roll out the lasagna sheets (if making homemade pasta).
- 10Briefly cook the pasta sheets.
- 11Plunge the cooked pasta into cold water.
- 12To assemble the lasagna, start with a layer of béchamel.
- 13Add a layer of pasta.
- 14Add a layer of the cooked courgettes.
- 15Add more béchamel.
- 16Add dots of pesto.
- 17Repeat the layers.
- 18Finish the top layer with mozzarella, lots of Parmesan, and pepper.
- 19Put the lasagna into the oven until it is golden brown.
Ingredients
- courgettes, thinly sliced
- olive oil
- garlic
- butter
- flour
- milk
- salt
- pepper
- bay leaves
- nutmeg
- 1 handful lemon zest
- lemon
- lasagna sheets (homemade pasta or pre-made)
- homemade pesto
- mozzarella
- Parmesan
Equipment
mandolinknifeoven
Tips
- You can use pre-made lasagna sheets to keep it easy.
- Cook courgettes until soft but not mushy.
- Finish béchamel with a big old squeeze of lemon for a zingy flavor.
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